Mushroom and Egg Risotto Recipe
Follow this recipe to prepare a delicious Mushroom and Egg Risotto, a creamy and savory dish made with Arborio rice, fresh mushrooms, and topped with a soft-boiled egg.
Equipment
- 1 Large saucepan For cooking the risotto
- 1 Medium saucepan For boiling eggs
Ingredients
- 1 1/2 cups Arborio rice
- 4 tbsp Butter Divided
- 1 Onion Finely chopped
- 2 cloves Garlic Minced
- 200 g Mushrooms Sliced
- 4 cups Chicken or vegetable broth Kept warm
- 1 cup Parmesan cheese Grated
- 4 Eggs Soft-boiled
- to taste Salt and pepper
- 2 tbsp Chopped fresh parsley For garnish
Instructions
- In a large saucepan, melt 2 tbsp of butter over medium heat.
- Add the chopped onion and minced garlic, and sauté until onion is translucent.
- Add the sliced mushrooms and cook until they release their moisture and start to brown.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is well coated with butter.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- Stir in the remaining 2 tbsp of butter and grated Parmesan cheese. Season with salt and pepper to taste.
- Soft-boil the eggs in a medium saucepan for 5-6 minutes, then peel and set aside.
- Serve the risotto in bowls, topped with a soft-boiled egg, and garnish with chopped parsley.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth. For additional flavor, you can also add a splash of white wine while cooking the mushrooms.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 16gFat: 18gSaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 42500IUVitamin C: 8.3mgCalcium: 2500mgIron: 0.3mg
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